Pear Custard Pie

Sweet fruit baked in an eggy vanilla custard, Pear Custard Pie is a quick and tasty recipe that is perfect for holiday brunch or a light fall/winter dessert.

Pear Custard Pie

Do your holidays go like mine?  Guests come and go over an extended period, making for lots of fun and festive days.  And of course, this means lots of amazing food. 

Now whether it’s for brunch, dessert, or snacking, you can’t go wrong with this festive Pear Custard Pie.  Just as important, it’s easy!  That’s right–and the custard blends in minutes in the blender!

‘Cause, well… anyone besides me conserving energy now? Okay maybe always… 

As a bonus, it’s maybe even a bit healthier than the classic breakfast Blueberry Coffee Cake.  But you can’t tell, I promise.

Pear Custard Pie

What is a Custard Pie?

Wikipedia tells us that a custard pie is “any type of uncooked custard mixture added to an uncooked or partially cooked crust and baked together.”  And since this is a Pear Custard Pie, it’s also full of juicy sliced pears. 

This recipe comes from Martha Stewart and the only change I made was to reduce the eggs by one.  A commenter wished it was less egg-y and I could tell (by comparison to past recipes) that it would still thicken, so I made that change. I generally prefer a creamier (vs eggier) flavor in my custards anyway.

Now since I happened to make this shortly after after making my Peach and Berry Clafoutis, I have to note the resemblance between the two dishes.   Both are fruity and custardy and thickened with both eggs and flour.  But it’s also possible to make a custard pie that has no flour at all. 

Yes, so many recipes, so little time!

Pear CUstard Pie

Why You’ll Love This!

Tasty.  With sweet pears and creamy vanilla custard (that starts to caramelize–yum), the great flavor of this dessert belies its simple preparation!

Lighter and Healthier.  Whether it’s for a simple breakfast or after a heavy holiday meal, a light dessert full of fruit, can be a welcome change of pace!

Easy.  With no crust, and a custard that’s made in the blender, the hardest part of this is slicing the pears.  You can even skip the peeling if you want—I know because that’s what I do!

Festive.  I have styled this Pear Custard Pie two different ways, one for Christmas and the other for… any occasion.  And I decided that it makes me feel happy no matter how I serve it!

Pear Custard Pie

What You’ll Need

Ingredient Notes

  • Pears.  This provides the pear flavor and fruity goodness.
  • Butter.  This adds richness to the custard.
  • Sugar.  This sweetens the custard.  I have also tested this successfully using 1/3 cup allulose sweetener with about 10 drops of stevia and baked 25 degrees cooler (to avoid excess browning).
  • All-purpose flour.  This helps thicken the custard.
  • Vanilla extract.  This adds flavor to the custard.
  • Eggs.  This adds richness and helps thicken the custard.
  • Milk.  This adds creaminess to the custard.  I used whole milk.
  • Salt. This is a flavor enhancer.
  • Powdered sugar. Optional, for dusting

Special Tools

  • No special tools required!

Step by Step Directions

Preheat oven to 350 F.  Butter or spray a 9-inch pie dish.

Core pears, then slice 1/4 inch thick lengthwise (I didn’t peel mine). Arrange slices, overlapping slightly, in a circle in the buttered pie pan.

arrange sliced pears

In a blender, process remaining ingredients, except powdered sugar, until smooth.

blend custard

Pour batter over pears.

pour custard batter over pears

Bake until slightly golden and firm to touch, about 40 to 45 minutes.

bake until lightly golden

Allow to cool slightly, then dust with powdered sugar. Serve warm or at room temperature, with whipped cream if desired.

whipped cream

How to Serve

One thing I love about this Pear Custard Pie is its versatility.  It’s lovely on a breakfast or brunch table and will shine, even with lots of competing dishes!

For a simpler meal, it is delicious as a standalone breakfast, maybe with some breakfast sausage on the side.  Or consider swerving as a snack with coffee or tea.

Of course, I also love this as an after-dinner dessert.  It’s perfect when you want a taste of something that is neither too sweet or too heavy.  Yes, there’s always room for ice cream, err… fruit desserts!  And no crust means even more lightness.

Now don’t forget this after the holidays.  ‘Cause this would be lovely on your Easter or Mother’s Day table too!

Pear CUstard Pie

Variations

I think that pears are a seriously underappreciated fruit!  So if you’re looking for some more ideas take a look at my French Pear tart which is easy to make vegan or daily free.  Or stick with the custard but go almond-y this time with my Pear Frangipane Tart.

And for the ultimate in simplicity, how about some nice wine-poached pears!  They make a lovely dessert themselves or go beautifully in a Poached Pear Salad!

Special Diets

I am trying to reduce my sugar consumption so I tested this with allulose and stevia this time.  Since allulose is less sweet than sugar, I used the same amount (1/3 cup) but added about 10 drops of liquid stevia to punch it up a little.  Then I baked it at 325 F because allulose can sometimes brown too much unless the temperature is reduced.

My sister has successfully made pear custard pie with non-dairy milk as well so that is another option. 

Pear Custard Pie

Leftovers

Desserts with eggs need to be stored in the refrigerator so cover and store anything you don’t finish and try to finish it within a few days.

And if you have leftover pears, you can always slice and freeze them to make this all winter or even make canned Pears in White Wine Syrup.

Pear Custard Pie

Tips & FAQs

Most years, you’ll find pears on the EWG dirty dozen list of most contaminated fruits and vegetables.  So go organic if you can.

And if you really like pears, why not consider planting a backyard pear tree or two if you have the room.

You see, even though commercial pears tend to have higher levels of pesticides, the fruit can often be grown at home with light to no chemical intervention.  The best time to plant a tree might be 20 years ago, but the next best is now (okay when warm weather returns)!

Pear CUstard Pie

Pear Custard Pie

Sweet pears in an eggy vanilla custard, Pear Custard Pie is a quick and tasty recipe that is perfect for a holiday brunch or light dessert.
Author: Inger
4.67 from 9 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Desserts & Snacks
Cuisine American
Servings 6
Calories 234 kcal

Ingredients
  

  • 3 pears
  • 1/4 cup melted butter
  • 1/3 cup sugar
  • 1/3 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1 Tablespoon powdered sugar for dusting

Instructions
 

  • Preheat oven to 350 F
  • Butter or spray a 9-inch pie dish. Core pears, then slice 1/4 inch thick lengthwise (I didn’t peel mine). Arrange slices, overlapping slightly, in a circle in the buttered pie pan.
  • In a blender, process remaining ingredients, except powdered sugar, until smooth.
  • Pour batter over pears. Bake until slightly golden and firm to touch, about 40 to 45 minutes. Allow to cool slightly, then dust with powdered sugar. Serve warm or at room temperature, with whipped cream if desired.

Nutrition

Calories: 234kcalCarbohydrates: 33gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 85mgSodium: 190mgFiber: 3gSugar: 21g
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!

Updated from original, published on Dec 22, 2019.

26 thoughts on “Pear Custard Pie

  1. C

    5 stars
    LOVE this recipe! It’s one of my favorite deserts. I use 3 eggs, though, and after the batter is ready to pour, whisk in a squirt of lemon juice. When it’s done, we put candied walnuts on top, leaving one piece without walnuts for the girls (doggies) – walnuts, pecans, macadamia nuts (and others) are extremely dangerous to pets. My four-legged friends go crazy for it, too. It’s so delicious and the whole house smells heavenly. Thank you for posting this.

    1. Inger Post author

      I love candied nuts and they’re great on so many things! I had to chuckle at the image of your dogs enjoying this! Alas, pretty sure my cats wouldn’t be as excited! Thanks for sharing!

  2. Ione Ishii

    5 stars
    This was such a simple recipe. The first time I used only 1 teaspoon of vanilla – glad I did. The second time I made it, I used 1 teaspoon of vanilla and 1 teaspoon of cardamon extract – looking forward to variations of this simple, yet elegant dessert. Low salt, low sugar!

    1. Inger Post author

      So glad you enjoyed this Ione! I try to make desserts that are a little bit healthier which is why you’ll see a lot of fruit desserts on this site. And I tweak recipes all the time too–variety is the spice of life.

  3. Christie

    This looks DIVINE! I love the combination of pear and custard. Creamy and sweet. It’s a perfect dessert for holidays or special dinners. Or just because!

  4. David Scott Allen

    Thank you, Inger. This is the perfect dessert for our Christmas! Mark (who is driving me crazy) is giving up sweet desserts. But he might just eat this (as your husband did)! The thing I like best about this – no crust! Not only does that make it easier, but it’s much healthier. I will report back!

    1. David Scott Allen

      Made this last night (better late than never!) with a few little tweaks – peeled the pears (AZ fruits and veggies have tougher skins!), mixed in a little almond extract, and used a little cream mixed with the milk (so I didn’t waste the 1/4 cup of cream I had leftover…) – it was fantastic! If it’s okay with you, I would love to post (giving you credit, of course) in January!

      1. Inger Post author

        So glad you enjoyed David! Would be delighted if you posted (as would Martha Stewart I imagine)!

    1. Inger Post author

      You know that’s this tough part of food blogging–it turns your kids into critics 😉 . But no complaints here!

  5. Audrey

    This is so pretty! And I love that it is simple too. I never think of cooking with pears, but I really enjoy the texture and flavor better when baked.

    1. Inger Post author

      I just made it again and it went even faster the second time. Plus I left it in the oven a bit too long and the custard didn’t break–just got more golden and flavorful. Definitely a keeper!

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